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Updated: Jan 4, 2026

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Comparative study on phase transition and morphology of starch from maize and potato in ionic liquid/water mixtures:
1State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
Abstract:
"Green" solvent ionic liquid (IL) 1-ethyl-3-methylimidazolium acetate ([Emim]Ac) was used as a solvent for maize starch (MS) and potato starch (PS). Different scanning calorimetry (DSC), microscopy, rapid visco analysis, X-ray diffractometry and scanning electron microscopy were carried out to systematically investigate the phase transition, viscosity, crystalline structure and morphology of the two typical starches. The effect of [Emim]Ac/H2O ratio on the behaviors of starch was explored and the difference between native MS and PS in [Emim]Ac/H2O mixtures was compared. The effects of IL were closely related to the starch source and structure. With the increase of [Emim]Ac/H2O ratio, the gelatinization and dissolution of starch occurred competitively and synergistically. DSC results demonstrated that the transition of starch was from a single endotherm to an exotherm/endotherm, and then to a single exotherm with the increase of IL. The gelatinization temperature of MS was as low as 44.4 °C in IL/H2O mixture, which provided a wonderful solvent for MS. RVA, microscopy, XRD and SEM results provided forceful evidence for the effect of [Emim]Ac. This study provided experimental supports and theoretical foundation for understanding the starch behaviors in "green" solvents and expanding industrial applications of starch-based degradable materials in more appropriate solvents.
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